Study on the Stability of Whole Nutritional Formula Foods for Special Medical Purposes

In this paper,the stability of nutrients in whole nutritional formula foods for special medical purposes(suitable for people over 10 years old)under accelerated test,influencing factors(high-temperature,high-humidity)test,and long-term test conditions were studied. The results showed that there was no significant change in product sensory and all nutrients had a certain attenuation during the accelerated test,the nutrients with the highest attenuation after 90 days and 180 days were vitamin A(11.53%)and vitamin C(30.73%),respectively. High-temperature test results showed that the sensory of the product changed obviously at 60 ℃,the color of the powder and the mixing solution became darker,while the product sensory had no obvious changes at 40 ℃.Under the two temperature conditions,vitamin A,vitamin C and copper were the nutrients greatly affected by temperature. High-humidity test showed that the humidity had a significant effect on the open samples,while tinplate had good barrier to humidity. Long-term test results showed that compared with macronutrients and minerals,the attenuation degree of vitamin nutrients was higher. The nutrient with the highest attenuation after 540 days was vitamin C(10.68%),the attenuation rates of vitamin A(32.95%),vitamin B₁(24.32%),pantothenic acid(22.19%)and vitamin C(21.69%)after 720 days were all exceeded 20%. This study provided a reference for the development and application of formula foods for special medical purposes.